17 results on '"Jin, Guofeng"'
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2. Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white
3. Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization
4. Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
5. Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives
6. Enhancing stability of 1,3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single- and double-layer microcapsules
7. Stress corrosion behavior of 2195-T8 Al-Li alloy with an artificial pit exposed to a 30vol% HNO3 solution
8. Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
9. Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents
10. Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2
11. Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins
12. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
13. Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells
14. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
15. Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
16. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing
17. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)
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